Review: Hiatus Tequila Blanco
Hiatus Tequila Blanco was launched in the US December 2018 by Founder and CEO Kristopher DeSoto. He worked with Master Distiller Luis Trejo Rodriquez and the third generation family distillery La Cofradia in creating the tequila. It is crafted with 100% blue weber agave estate grown in the tequila valley. Once hand selected the agave is trimmed and baked in traditional stone ovens for 36-40 hours under constant steam pressure. Once the steam is turned off the agave remains sealed in the oven for another 6-8 hours. Once cooled the pinas are crushed with custom made screw press extractors to release the juice. At this point most agave is shredded with the agave fibers leaving bitter flavors. Ambient yeasts native to the distillery are used in the 4-6 day steel tank fermentation process. The spirit is double distilled in stainless steel pot stills with copper coils. From there the tequila is filtered through micro-cellulose fibers and carbon filters and then oxygenated for 24 hours prior to bottling. The aroma leads with cooked agave, and steamed zucchini. Additional time brings out green grass, white pepper, vanilla, and tropical fruit. The fresh agave entry builds to a tropical fruit peak. It fades with vanilla and tropical fruit and finishes with white pepper, earthy agave, and lime. Hiatus Tequila Blanco is a dangerous tequila as it tastes so good, and goes down so easy, you may forget how you ended up where woke up the follow day.
Otono Sangria
1.5 Oz. Hiatus Tequila Blanco
1 Oz. Blood Orange Juice
1 Oz. Orange Juice
.75 Oz. Lemon Juice
.5 Oz. Simple Syrup
Shake With Ice and Strain
Into an Ice Filled Highball Glass
Top With a Red Wine Float
Garnish With a Dried Wheel of Blood Orange
Cocktail Created by Lana Vesselova
NOM: 1137
Region: Lowland
Score: 93
Award: Gold Medal